Curry Chicken Salad

Diane Romagnoli in Manchester, New Hampshire loves to serve this salad as a light summer dinner. She recommends serving it over a bed of spring greens. Steam or roast chicken breasts -- white meat only. Marinating and roasting the breasts adds more flavor to the final dish.

Debone, skin and cut up cooled chicken into good size mouthfuls (slightly larger than a bite). Add finely chopped celery, raisins, whole cashews and pieces of cantelope melon.

For Dressing, mix mayonnaise of your choice, curry powder and juice of bread & butter pickes. Dressing will be the consistency of a stew broth. Chill for a few hours. The ingredients are more flavorful once they sit in the same bowl and get to know each other for awhile.

The resulting dish is colorful and tasteful. Enjoy! Have a favorite recipe? Send it to us!

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